Grilled Octopus with Tzatziki by Filip Gunar

Ingredients

• 1 kg (2.2 lbs) whole octopus, cleaned
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 cup greek yogurt (for tzatziki)
• 1/2 cucumber, grated and squeezed dry (for tzatziki)
• 1 clove garlic, minced (for tzatziki)
• 1 tbsp fresh dill, chopped (for tzatziki)

Instructions

1. Place the cleaned octopus in a large pot with enough water to cover it; simmer gently over low heat for 60-75 minutes until tender when pierced with a knife.
2. Drain the octopus and cut the tentacles into individual pieces over medium heat until heated through, about 5 min.
3. Whisk together the olive oil, vinegar, and oregano in a bowl, then toss the octopus pieces in the marinade for 15 minutes.
4. Prepare the tzatziki by mixing the greek yogurt, grated cucumber, minced garlic, and dill in a small bowl; refrigerate until ready to serve.
5. Preheat a grill or grill pan to high heat; sear the octopus pieces for 2-3 minutes per side until charred and crispy.
6. Serve the hot octopus immediately alongside the chilled tzatziki sauce until ready to serve.